You can use virtually any fish for sashimi, but whatever you choose it must be extremely fresh. It looks impressive but is very easy to prepare.
Serves: 6
INGREDIENTS
Fish
600 grams firm white fish fillets (I used kingfish)
Dipping sauce
¼ cup tamari
1 tablespoon each sesame oil and rice wine vinegar
1 teaspoon caster sugar
2 teaspoons wasabi paste
To serve
2 spring onions, very thinly sliced
small mint leaves
sesame seeds
wasabi paste
METHOD
Fish: Trim any blood line off the fish and neaten the sides. Using a very sharp knife, slice the fish thinly on the diagonal.
Dipping sauce: Place all the ingredients in a bowl and whisk to dissolve the wasabi paste.
To serve: Arrange the fish on plates and spoon over a little dressing. Top with the spring onion, mint and sesame seeds. Add a small squirt of wasabi paste and serve the remaining dressing separately in small dishes. Serves 6 as a starter
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!